6 cake recipes made for holiday and shipping

admin December 1, 2018

18 4 minutes read

6 cake recipes made for holiday and shipping

Now that online shopping is a common occurrence, receiving a package in the mail has lost much of its news. Barber Leaves. Socks. Diapers. Yawn.

If gift recipients are used to generic packaging and content from Giant Retailer XYZ, you can get back the magic. All you need is a box of homemade cakes.

[ [The 9 Essential Cookies Every Home Baker Should Know How To Make]

Baking and packing of cakes for shipping takes a bit more thought and effort, as all Recipients will appreciate when unpacking the box. First some tips:

Choose recipes that are quite sturdy and tidy. Cookbook author Nancy Baggett recommends cookies that are at least 1[ads1] inch thick, skip something that is curly, crispy or sore. Be careful of sticky fillings or glaze that can stain and stick to everything. Ideal for shipping: Biscotti, bars (blondes, brownies), macaroni, gingerbread and classic drops (oatmeal, chocolate chip and peanut butter). There are many others who want to work too. Just think about it.
Pay attention to timing. You want goodies that last for at least a few days. A week or two is even better. For optimum freshness, consider two-day shipping so that recipients still want plenty of time to enjoy goodies while they are in the top. Try to work in advance to avoid the crazy last minute rush at the post office.
Bake cakes with complementary flavors that are nice to mix, or pack each variety separately. Suppose that a couple of days in a box will make them collide both physically and aromatically.
Package with caution. Separate layer of cakes with wax paper in airtight plastic containers or metal cases. If you're worried about a peak, the extra security of a tied band or decorative tape is worth it. Place the biscuit containers inside a larger shipping box lined with packet of peanuts, bubbles or other air fills (I'm a fan, not shock, of curled newspaper) for insulation.
If you are really on top of things, please take a list and description of your cookies (note any potential allergens if there is a concern) and even a recipe card or two.

Here are half a dozen recipes from our archive to get started. [19659011] (Tom McCorkle for The Washington Post, Food styling by Lisa Cherkasky for The Washington Post)

Snickerdoodle Blondies. Bar cakes, including brownies and blondes, are good for shipping thanks to their rugged nature and long durability. This hybrid treatment is one of the stars in this year's Food section cookie package.

(Goran Kosanovic for The Washington Post)

Gingerbread Chocolate Chunk Biscotti. As blondes, biscotti can get up on time and get up. We look at these seasonal delights which are enjoyed with a hot drink on Christmas Eve.

(Scott Suchman for The Washington Post)

Grandmother's Gluten Free Sugarcake. Colorful, big batch, solid and a treat for the gluten-tolerant and gluten-averse like – what more can you ask for? Green and red are the obvious Christmas choices for sanding, but use the colors you like.

(Deb Lindsey for The Washington Post)

Catalan Marcipankaker with Coconut (Panellets de Coco). These will add flair to any holiday selection. They are also a milk and gluten-free alternative for those with limited diets. The secret ingredient for stability: potato.

(Deb Lindsey for The Washington Post)

Corean Oatmeal Cakes. These are a perennial favorite at Voraciously HQ. Because they are easy to scale up and can last up to two weeks at room temperature, you can make a bunch in advance and still have time to send to your whole family and friends.

(Jennifer Chase for The Washington Post)

White Chocolate Unicorn Bark. This is not a cookie per se, but it is definitely worthwhile to include for your vacation. Customize with your choice of seasonal colors and candy, that is, the solution for all the sweets you impulsively bought.